centerpiece featured
  • By BERNICE TORREGROSSA
  • 0

On the Gulf Coast, we’re surrounded by salt. Salt air, salt water and salt grass are all around us, and two League City residents are now putting that salt in the kitchen.

  • By ALICIA ROSS Correspondent
  • 0

Making the old-fashioned coconut macaroons last week got me to thinking about another cookie. Growing up, it was always a treat to take the scraps of my mom’s pie pastry, sprinkle them with sugar and cinnamon, and bake them on a piece of foil. Drizzled with honey, they were a special, practi…

centerpiece featured
  • By BERNICE TORREGROSSA
  • 0

It seems like people rarely just eat crawfish — they celebrate eating crawfish. More often than not, eating crawfish is a communal meal, undertaken with friends and family. This year, there’s a lot to celebrate, as the Louisiana crawfish industry is reporting a good year for harvesting the m…

  • By ALICIA ROSS Correspondent
  • 0

The days are longer and the weather is warmer, so who wants to be stuck in the kitchen at dinnertime? A one-pot pasta dinner made entirely on the stove is the perfect solution. It’s quick-cooking, and cleanup is a snap.

  • By MARSHA CANRIGHT Correspondent
  • 0

Remember when butter was bad for you? And table salt and coffee and red wine and egg yolks? Remember when you shouldn’t eat fish more than once a week — because of the mercury — and when drinking whole milk was almost a sin?

centerpiece featured
  • By BERNICE TORREGROSSA
  • 0

Long ago, when my daughter was a preschooler, we managed to convince her that the Easter Bunny’s sole role was to hide the hard-boiled eggs we dyed. Unfortunately, “Easter candy” only remained an oxymoron for a few years. Like our fiction that the ice cream truck was really the “music truck,…

  • By ALICIA ROSS Correspondent
  • 0

Need a superfast and wonderfully delicious dinner in 20 minutes? I love chicken sloppy joe sliders for those nights I need dinner right away. With only four ingredients in the skillet, you can start your timer with the ground chicken in the freezer and still have dinner on the table in just …

centerpiece featured
  • By BERNICE TORREGROSSA Correspondent
  • 0

For many families, the menu for Easter dinner is an unchanging tradition, as predictable as eating the ears off a chocolate bunny first before tackling the rest of it. (Remarkably, someone has actually conducted research on this topic, and found that the ears are the first thing to go on abo…

  • By ALICIA ROSS Correspondent
  • 0

Cauliflower is taking the stage as a flexible, healthy and delicious leading vegetable. When potatoes became a no-no in some diets, cauliflower was happy to stand in as a low-carb substitute. In the same way, cauliflower makes a passable gluten-free pizza crust alternative.

featured
  • By BERNICE TORREGROSSA Correspondent
  • 0

New York City may not be the first place that comes to mind when people think of soul food, but Southern-style down home cooking has made inroads. On a recent trip to Manhattan, we rode the subway to one of the country’s best known restaurants for Southern cooking, Sylvia’s.

  • By ALICIA ROSS Correspondent
  • 0

How do you stretch one cup of leftover chili to serve four people? This cooking dilemma was facing me when last-minute overnight guests showed up due to a family emergency. Going to a restaurant was out of the question and ordering pizza just seemed so unfriendly. What I wanted to give them …

featured
  • By BERNICE TORREGROSSA Correspondent
  • 0

After my recent trip to Cuba, curious potential travelers asked me a wide variety of questions, but one came up repeatedly: “How much rum did you bring back?” My stock answer was “A lifetime supply,” which, given my disinterest in alcohol, translates to two bottles.

  • By ALICIA ROSS Correspondent
  • 0

What makes a recipe “world famous?” If it means that people from both sides of the world “ooh” and “ahh” over it, then today’s recipe for Margie’s classic lasagna is just that.

  • By ALICIA ROSS Correspondent
  • 0

I’ve never seen an Irish potato pie except on my Maw Maw’s dessert table around St. Patrick’s Day. Most recipes named “Irish Potato Pies” are savory pies with vegetables and sometimes meat. But this pie is a cousin to Sweet Potato Pie — sweet with sugar and spice.

centerpiece featured
  • By BERNICE TORREGROSSA Correspondent
  • 0

An empty bowl can be a beautiful thing, but if you’re hungry, it can be a heartbreaking one. The annual Empty Bowl event uses beautiful, handmade bowls as the vehicle for reducing the number of people confronting empty bowls at mealtime. The Empty Bowls fundraiser, scheduled for March 31 at …

featured
  • By BERNICE TORREGROSSA Correspondent
  • 0

March is National Sauce Month, and even though it’s celebrated across the country, it’s bound to be a little bigger and better in Texas. After all, we’ve got more than our share of great sauces, from barbecue sauce to salsa.

centerpiece featured
  • By BERNICE TORREGROSSA Correspondent
  • 0

Another Gulf Coast chef has gone global, sharing her cooking secrets with the world. Sylvia Casares, known to viewers of the Food Channel as the enchilada queen, has published a cookbook that can make all of us enchilada royalty.

  • By ALICIA ROSS Correspondent
  • 0

In the cold months of winter, I still yearn for a crisp fresh salad. But what is refreshing in the summer months leaves me feeling cold in the winter. So I trick my palate with crisp greens mixed with warm winter flavors, like today’s recipe for Honey Mustard Chicken.

  • By ALICIA ROSS Correspondent
  • 0

Pears and pecans and chocolate ... oh, my! You would never guess that this recipe is a fixed-up cake mix. It comes together in less than 20 minutes of prep time. And after just 30 minutes of baking, you have a dessert worthy of any restaurant’s pastry chef.

centerpiece
  • By BERNICE TORREGROSSA Correspondent
  • 0

Sometimes we forget that our heroes have some more down-to-earth sides as well. When they’re not doing something extraordinary, there are all those ordinary parts of life to be navigated as well.

  • By ALICIA ROSS Correspondent
  • 0

I really should call my recipe for Small Batch Heath Bar Cookies my OMG (“Oh my God!”) cookies instead, because that has been the response from everyone who has eaten one lately. Ironically, this is a recipe I found handwritten on a card in the bottom of my file cabinet, which had a smiley f…

featured
  • By BERNICE TORREGROSSA Correspondent
  • 0

With Valentine’s Day rapidly approaching, it seems like every store is poised to sell the perfect heart-shaped gift. Shiny boxes of candy are everywhere, from drugstores and groceries to enterprising roadside vendors.

  • By ALICIA ROSS
  • 1

Winter is here, and colds and sniffles are in full force. If someone at your house can’t taste a thing because of the stuffy-nose season, they still have to eat. Today’s recipe for Gingered Chicken and Rice Soup is a “make you feel better about life” recipe. It’s also a breakthrough remedy f…

  • Lindsay Canright Correspondent
  • 0

Prepare your palate for spice before embarking on a culinary cruise of eastern delicacies.

centerpiece featured
  • By BERNICE TORREGROSSSA
  • 0

The books and programs chosen by Galveston Reads each year always provide plenty of food for thought, and sometimes they have some thoughts on food, too. This year’s selection, “The Train to Crystal City,” takes place in a food-producing community, and food shortages and differences plague m…

  • By ALICIA ROSS
  • 0

Seasoning blends and mixes abound on the grocery store spice shelves. Now more than ever, there are tremendous numbers of spice companies and celebrity chefs marketing their unique blends. While it may seem confusing, it’s actually good news for the home cook. These blends are perfectly matc…

centerpiece featured
  • BERNICE TORREGROSSA Correspondent
  • 0

How abruptly the festive season ended — one day those shiny red orbs were sparkling brightly and now they’re gone. Christmas? No, I’m talking about the pomegranate season, which ended earlier than usual this year, leaving fans of the tart fruit searching the stores for one last treat.

  • ALICIA ROSS United Feature Syndicate
  • 0

Today's recipe is an old favorite, shared originally in 2011: a hearty bean stew with the spicy flavors of hot Italian sausage and piquant fennel

  • ALICIA ROSS
  • 0

I have long been a fan of banana breads. My affection is mainly because they so closely resemble cake. But it’s also because of all the various incarnations and the simple flexibility of the basic formula.

centerpiece featured
  • By BERNICE TORREGROSSA Correspondent
  • 0

It’s the time of year when colds, flu and general malaise are lurking everywhere. There are as many game plans for preventing and treating colds as there are victims, but one of the most time-honored is the hot toddy.

centerpiece featured
  • By BERNICE TORREGROSSA Correspondent
  • 0

The surge in waffle maker sales is riding the wave of social media interest in repurposing waffle makers to cook other things.

  • By DR. VICTOR S. SIERPINA
  • 0

Actually, a well-crafted salad can serve to be a centerpiece to a meal instead of an introduction.